In my previous post, I wrote about our trip to the Farmer's Market on Saturday and showed you some of the goodies we brought home. One thing I didn't show you was the Silver King corn, as it was already shucked and in the refrigerator. Our whole family loves Silver Queen corn, but I had never had Silver King corn before. I looked for the Queen at the Farmer's Market that day, but she was not to be found. So we got Silver King instead. Now we have a new favorite; it was yummy!
So it got me thinking -- what is your favorite kind of corn? Do you prefer white corn or yellow? Or maybe the bi-color variety, which is a combination of yellow and white kernels? I think it's all good, but I really do prefer the white corn. How do you like to prepare your corn? Do you like it boiled on the cob, or roasted on the grill? Those are good, too. But at our house, our favorite is to cut the corn off the cob and cook it on the stove top.
It's such a simple way to prepare corn, but it really brings out the fresh flavor of good, local summer corn. The prep is the most time consuming part, and it's a bit messy. I put a clean bowl in the sink, get a sharp knife, and cut the corn off into the bowl. I hold the ear of corn upright and slice down the cob. After I've got most of the kernels off the cob, I use the dull side of the knife to scrape the "milk" or juices out of the cob (the messy part). This has a lot of flavor and helps the corn to thicken when you cook it.
Once I've got all my corn ready, I dump the kernels and juices into a skillet and add some butter or margarine, whichever you prefer. I then add about 1/4 teas. of sugar, some fresh ground pepper, and enough water to keep the corn from sticking once it begins to cook.
Sometimes I have to add more water as it cooks. You don't want to add salt while you're cooking the corn because the salt will make your stewed corn tough instead of tender. Believe me, I've learned this the hard way. I often wait until I'm ready to serve it to add salt. The cooking process only takes about 15 minutes, and that's it. Easy peasy. The first corn of the season is usually tender, with smaller kernels, so you don't want to overcook it.
This is such a simple dish, but we really love it at our house. And when you have some fresh, juicy sliced tomatoes with a bit of fresh ground pepper to go with the corn -- Yum. :)
For dessert, I made one of The Pioneer Woman's recipes that I've wanted to try for a while. The recipe's called Yogurt Cream and Berries, and you can find it on the Pioneer Woman's blog. My husband and I have voted it a definite keeper. I used some of the fresh peaches we got on Saturday instead of berries, and oh what a great combination. Sweet, juicy peaches and creamy, custard-like yogurt sauce.
I highly recommend this recipe if you want a quick, easy way to add a special touch to summer fruit and berries. It would make a pretty July 4th dish using blueberries, raspberries, strawberries, and even blackberries. Besides the fruit, this recipe only has three ingredients -- yogurt (I used "Cabot" Greek lowfat yogurt), whipping cream, and brown sugar. You can click on the link above the picture for instructions. I'll definitely have to try some more of Ree Drummond's recipes.
I hope you all enjoy good food and fellowship tomorrow, while celebrating the birth of our nation. Thanks for stopping by; I love your visits and comments!
Denise
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